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Chicken Soup with Beans

 Chicken Soup with Beans
I put lime-flavored tortilla chips at the bottom of individual bowls before ladling in this Southwestern soup. Loaded with chicken, beans, corn, tomatoes and green chilies, it's satisfying and fuss-free. -Penny Peronia West Memphis, Arkansas
12 ServingsPrep: 20 min. Cook: 6 hours

Ingredients

  • 1 large onion, chopped
  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 1-1/4 pounds boneless skinless chicken breasts, cooked and cubed
  • 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  • 3 cans (7 ounces each) white or shoepeg corn, drained
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 3 cups water
  • 1 can (4 ounces) chopped green chilies
  • 2 tablespoons lime juice
  • 1 teaspoon lemon-pepper seasoning
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • In a small skillet, saute onion in oil until tender. Add garlic; cook
  • 1 minute longer.
  • Transfer to a 5-qt. slow cooker. Stir in the chicken, beans, corn,
  • tomatoes, water, chopped green chilies, lime juice and seasonings.
  • Cover and cook on low for 6-7 hours or until heated through. Yield:
  • 12 servings (3 quarts).

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Chicken Soup with Beans (continued)

Nutritional Facts: 1 serving (1 cup) equals 123 calories, 3 g fat (trace saturated fat), 26 mg cholesterol, 399 mg sodium, 13 g carbohydrate, 3 g fiber, 12 g protein.